This Chicken and Biscuits Casserole is comfort food at its finest, combining two timeless classics in one cozy dish. The filling is rich and creamy, just like a traditional chicken pot pie, loaded with tender chicken and hearty vegetables. On top, golden Southern buttermilk biscuits bake up light, fluffy, and buttery, creating the perfect balance of savory, creamy, and comforting in every bite.
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🥕 The Ingredients
Juicy chicken, garden veggies, and a creamy pot pie filling get crowned with golden buttermilk biscuits for the ultimate homestyle comfort dish. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
Substitutions
- Chicken: Use leftover rotisserie chicken, turkey, or even cooked ham.
- Vegetables: Swap the classic peas and carrots with green beans, corn, or mushrooms.
- Biscuits: Use store‑bought biscuits for a shortcut, or puff pastry for a flaky twist.
- Cream base: Replace with cream of mushroom or cream of celery soup if preferred. But, only in a pinch.
- Buttermilk: Make a quick substitute by mixing milk with a splash of lemon juice or vinegar.
Variations
- Cheesy topping: Sprinkle shredded cheddar or Parmesan over the biscuits before baking.
- Herb lovers: Add fresh thyme, rosemary, or parsley to the filling for an extra burst of flavor.
- Spicy kick: Stir in a pinch of cayenne or red pepper flakes.
- Vegetarian version: Skip the chicken and use extra veggies or white beans for protein.
- Individual servings: Bake in ramekins for personal pot pie–style portions.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
For the perfect balance of creamy filling and fluffy biscuits, make sure the filling is hot before adding the biscuit dough—this jump‑starts the baking process, ensuring the bottoms cook through without getting soggy.
☑️ Tips and Tricks for Perfect Chicken and Biscuits Casserole
- Don’t overbake: Keep an eye on the biscuits—cover loosely with foil if they brown too quickly while the filling finishes bubbling.
- Keep biscuits fluffy: Handle biscuit dough gently and avoid over‑mixing to ensure a tender, light texture.
- Use warm filling: Add the biscuits on top of hot filling so they start baking immediately and cook through evenly.
- Shortcut option: Store‑bought rotisserie chicken and frozen veggies make this casserole quick and easy without sacrificing flavor.
- Make ahead: Assemble the filling a day in advance, then top with biscuits and bake just before serving.
🍽️ How To Serve
- Serve hot straight from the oven with a sprinkle of fresh parsley for color.
- Pair with a crisp green salad to balance the rich, creamy filling.
- Add roasted or steamed vegetables, like green beans or broccoli, for extra freshness.
- Offer cranberry sauce or chutney on the side for a sweet‑tangy contrast.
- Enjoy leftovers for lunch the next day—just reheat gently to keep the biscuits tender.
👩🏼🍳 How to Make the Filling
- Step 1: Rub the chicken breasts with oil and then season with salt and pepper on a baking rack in a baking sheet.
- Step 2: Roast the chicken at 350°F until an internal temp of 165°F is reached. When cool enough to handle, cut the meat into bite-sized pieces.
- Step 3: In a large pot, sauté the onions, carrots, and mushrooms until soft. Sprinkle on the flour and cook, stirring often, for 1 minute.
- Step 4: Whisk in the warm chicken broth.
- Step 5: Season with salt and pepper and then stir in the heavy cream.
- Step 6: Stir in the chicken, parsley, and peas. Simmer until slightly thickened.
Expert Tip
Using homemade chicken stock instead of store‑bought elevates the casserole’s flavor, adding a rich, savory depth that makes the creamy filling taste more comforting and wholesome.
👨🍳 How to Make Chicken and Biscuits Casserole
- Step 1: Add the grated butter into a bowl filled with the self-rising flour.
- Step 2: Mix in the buttermilk and stir until cohesive.
- Step 3: Use a cookie/biscuit cutter to cut the biscuits.
- Step 4: Spread the warm filling into a 9×13″ baking dish.
- Step 5: Place the biscuits over the filling.
- Step 6: Brush the biscuits with melted butter and then bake until golden. Brush once again with melted butter.
🙋🏽♂️ Frequently Asked Questions
Can I make Chicken and Biscuits Casserole ahead of time?
Yes, you can prepare the filling a day in advance, then add the biscuits and bake just before serving for the freshest results.
How do I store leftovers from Chicken and Biscuits Casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the biscuits tender.
Can I freeze Chicken and Biscuits Casserole?
Yes, assemble the filling and freeze it without the biscuits. When ready to serve, thaw and reheat the filling, then top with fresh biscuit dough and bake.
What can I serve with Chicken and Biscuits Casserole?
It pairs beautifully with a crisp chopped salad, roasted veggies, or something light and fresh to balance the rich, creamy filling.
😋 Other Comforting Casseroles
Ready to make the most comforting casserole in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chicken and Biscuits Casserole
Chicken and Biscuits Casserole is a cozy classic with creamy chicken pot pie filling topped with fluffy Southern buttermilk biscuits for the ultimate comfort food.
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Servings: 6
Calories: 672kcal
Video
Equipment
- biscuit cutter 3¼-inch
- 9×13-inch baking dish
Ingredients
For the Filling
- 5 cups chicken broth See NOTES
- 2 chicken bouillon cubes
- 3 cups chicken roasted, cut into bite-sized pieces
- 6 tablespoon unsalted butter
- 1 cup onion chopped
- 1 cup carrots thinly sliced
- 8 oz mushrooms sliced
- ½ cup all-purpose flour
- ½ cup heavy cream
- ½ cup sweet peas frozen
- ¼ cup Italian parsley fresh, chopped, plus extra for garnish
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
For the Biscuits
- ½ cup unsalted butter 1 stick
- 2¼ cups self-rising flour preferably Lily's
- 1 cup buttermilk cold
- 2 tablespoon unsalted butter melted
Instructions
Do Ahead
- Put two sticks of butter in the freezer (you'll only use half of each stick). You'll need to remove them from the freezer about 15 minutes before you start preparing the biscuits.½ cup unsalted butter
- Brush oil over two skin-on, bone-in chicken breasts and season with salt and pepper. Roast at 350°F until the internal temperature reaches 165°F. Once cool enough to handle, remove the skin and then cut out the meat. Cut into bite-sized pieces. Set aside. Or, use rotisserie chicken.3 cups chicken
Make the Filling
- Add the broth to a pan and crumble in the bouillon cubes. Heat the broth over medium-low heat.5 cups chicken broth, 2 chicken bouillon cubes
- Melt the butter in a large pot over medium heat. Add the onions and carrots and sauté, stirring often, until soft, about 5 minutes. Add the sliced mushrooms and sauté until they are soft and beginning to release liquid, about another 4 to 6 minutes.6 tablespoon unsalted butter, 1 cup onion, 1 cup carrots, 8 oz mushrooms
- Stir in the flour and cook, stirring often, for another 1 to 2 minutes.½ cup all-purpose flour
- Gradually and carefully add the warm stock to the pot, whisking constantly. Continue stirring until all lumps are gone. Simmer for a few minutes.
- Stir in the cream and cook for another couple of minutes.½ cup heavy cream
- Stir in the chicken (3 cups), peas, parsley, salt, and pepper. Simmer, stirring often, for about 15 minutes. Taste and add a pinch more salt, if needed. The filling should thicken to the point that it coats the back of your spatula. Set aside. See NOTES to make filling thicker if too thin.½ cup sweet peas, ¼ cup Italian parsley, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Make the Biscuits
- Grate the cold butter with a box grater onto a cutting board. To make this easier, grate just half of each partially frozen stick of butter.
- Place the flour in a large bowl and quickly toss it with the grated butter. Place in the freezer for 15 minutes.2¼ cups self-rising flour
- Use a wooden spoon to work the cold buttermilk into the flour/butter mixture. It will be a shaggy (loose) dough.1 cup buttermilk
- Turn the dough out onto a floured surface. Use your hands to quickly knead the dough until mostly cohesive (it will still be a bit shaggy).
- Roll the dough into an 8×10-inch rectangle. Use a bench scraper or a large knife to cut the rectangle into fourths. Stack the quarters on top of each other and again roll the dough into an 8×10-inch square. Repeat one more time.
- Use a biscuit/cookie cutter to cut the dough into three biscuits. Roll the scraps into another square and cut out two more biscuits. Use the remaining dough to create one last biscuit; you should have 6 biscuits. Place the biscuits in a cake pan and place them in the freezer for 15 minutes.
Assemble and Bake the Casserole
- Preheat the oven to 450°F.
- If the filling has cooled off, reheat over medium heat until heated through. Transfer the warm filling into a 9×13-inch baking dish.
- Remove the biscuits from the freezer and space them evenly over the filling. Brush melted butter over the tops of each biscuit.2 tablespoon unsalted butter
- Bake for 15 to 20 minutes, or until the tops are golden brown, turning the dish around halfway through baking.
- Remove from the oven and brush more melted butter over the tops of each biscuit. Let the casserole rest for 10 minutes before serving. Serve hot, garnish with chopped parsley, if desired.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If you want a thick filling, reduce the broth quantity to 4 cups. You can also thicken the filling by adding a cornstarch slurry, which is 2 tablespoon of cornstarch mixed with 2 tablespoon of water. NOTE: The filling will thicken after it rests for 10 minutes after baking.
- Make Ahead: Prepare the filling up to a day in advance, then top with biscuits and bake just before serving.
- Substitutions: Swap chicken with turkey, add your favorite veggies, or use store‑bought biscuits for a quick shortcut.
- Storage: Store leftovers in the fridge for up to 3 days and reheat gently in the oven to keep the biscuits tender.
Nutrition
Calories: 672kcal | Carbohydrates: 52g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 856mg | Potassium: 476mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5117IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg
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Wes says
Hands down, the best casserole I’ve ever had. I thought the biscuits wouldn’t bake through, but man, was I wrong. Take the time to make your own biscuits, you won’t be sorry.
Trevor Walker says
Hey Chris & Wes –
It has been a while; I cancelled my Facebook and then shortly afterward, had a total loss fire – all my kitchen luxuries for baking, gone! But am now in a new apt, rebuilding a life once more. Mom turned 80 in June and is doing fantastic!
Saw this recipe and it reminded me of a comfort food my great grandmother would make; similar to this concept, it differed in that it was stewing beef, onions, peas and carrots and a luscious beef gravy. Just like yours, biscuits on top! Try it sometime! 🙂